Bittersweet Chocolate Pudding with Salted Caramel Chantilly

For the pudding:

• 6 cups half and half
• 1 cup light brown sugar
• ½ cup sugar
• Pinch of salt
• 6 large egg yolks
• 2/3 cup cornstarch
• 1/3 cup unsweetened cocoa powder
• 4 ounces Valrhona bittersweet chocolate (66% cocoa), chopped
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For the Salted Caramel Chantilly:

• ½ cup sugar
  
  

  To make the pudding:

  Combine 4 cups of the half and half, the brown sugar, sugar, and salt in a large saucepan over medium heat and bring to a boil. Whisk the remaining 2 cups of half and half with the egg yolks, cornstarch, and cocoa powder in a medium bowl until well blended. Slowly pour the hot half-and-half mixture into the cocoa mixture, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over medium heat, whisking constantly, until a thick, smooth, pudding-like consistently forms, about 5 minutes.

  Remove the saucepan from the heat and whisk in the chocolate, butter, and vanilla. Pass the pudding through a fine-mesh strainer set over a rimmed baking sheet or a large metal roasting pan. Spread the pudding evenly and press a sheet of plastic wrap onto the surface of the pudding so that a skin does not begin to form. Refrigerate until completely cool, about 3 hours.

  To make the Salted Caramel cChantilly:

  Combine the sugar, cream of tartar, and 3 tablespoons of water in a small saucepan over high heat. Cook the sugar, swirling the pan, until it reaches a deep amber color, about 5 minutes. Remove from the heat and whisk in the butter and salt until well combined. Place the pan back over the heat and whisk in the 1/3 cup of heavy cream. Simmer until the caramel is thick and glossy, about 30 seconds. Remove From the heat and cool to room temperature.

  Using a stand mixer fitted with the whisk attachment, whisk the remaining 1½ cups of heavy cream and 1/3 cup of the cooled salted caramel in the mixer bowl until the cream reaches firm peaks, about 3 minutes. Cover and refrigerate until ready to serve.

  To make the Caramel Rice Crispy:

  Line a baking sheet with parchment paper. Combine the sugar, corn syrup, and 2 tablespoons of water in a large saucepan over high heat and cook, swirling the pan, until it reaches a medium amber color. Reduce the heat to medium-low and stir in the butter, vanilla, and salt. Using a silicone spatula, stir in the rice cereal to coat completely. Spread the mixture evenly over the lined baking sheet and set aside to cool. Once cool, break it into 6 pieces.

  To make the Chocolate Sauce:

  Bring the sugar and 6 tablespoons of water to a boil in a medium saucepan. Slowly whisk in the cocoa powder until the mixture reaches a smooth consistency. Bring the mixture back to a boil. Stir in the cream. Reduce the heat and simmer until the sauce thickens, about 40 minutes.

  To serve:

  Remove the pudding from the refrigerator. If you find that the texture is too dense, transfer it to the bowl of a stand mixer and whisk at medium speed until smooth. Transfer the pudding to a pastry bag and pipe it into six 7-ounce glasses. Spoon chocolate sauce around the top. Transfer the salted chantilly to a pastry bag fitted with a fluted tip and pipe it over the pudding. Place a drop of chocolate sauce on top and serve with a piece of the caramel rice crispy on the side.